Peachy Barbecue Chicken

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 8 boneless skinless chicken breast halves (5 ounces each)
• 1/4 cup canola oil
• 2 cups peach preserves
• 1 cup chopped onion
• 1 cup barbecue sauce
• 1/4 cup soy sauce
• 2 medium green peppers, julienned
• 2 cans (8 ounces each) sliced water chestnuts, drained
• Hot cooked rice

1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a thermometer reads 170u0b0. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months.
4. To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350u0b0 for 50-60 minutes or until bubbly. Serve with rice.

allpurpose, salt, pepper, chicken, canola oil, preserves, onion, barbecue sauce, soy sauce, green peppers, water chestnuts, rice

Taken from www.tasteofhome.com/recipes/peachy-barbecue-chicken/ (may not work)